Wintry

Dec. 10th, 2013 02:53 pm
akirlu: (Default)
Slow Melt

Along with most of the rest of the country, we've been having a chilly week. Nothing on places like Madison and Minneapolis, with temperatures in single digits, but by local standards, damn' cold. Sleeping at night is complicated by the random pile of heat-seeking mammals weighting down the comforter making it tricky to roll over in bed, and pretty much impossible to pull the covers over whatever shoulder is exposed thereby. But by pulling out all the stops in my usual cold-weather layering routine I've been managing to keep reasonably warm. I hate to guess what the electric bill will be like for December, though. And I broke down and ordered a whole suite of Thermaskin long underwear from Land's End. Of course, by the time it arrives, the cold spell will have broken and the longies will be temporarily redundant. But I expect they'll come to some use later in the winter.

Also had a hot toddy for the first time this weekend. Hal and I had meant to get to get to Cederberg Tea House to try the South African tea that friend M. raves about, but in the event the tunnel on 99 was closed making traffic on any southerly approach to Queen Anne pretty well unspeakable, and so we gave up and retreated to dear old Hudson for something warm and consoling. It being too damn' cold to have a Bloody Mary (my usual at Hudson, because they are reDONKulously good there), I decided to try a hot toddy instead. Lovely. Really quite nice. I've been playing with recipes since and have decided that whole cloves are a mistake unless you spike them into the lemon peel because otherwise you just wind up with a mouth full of cloves on the first sip, but otherwise it's a gorgeous drink to curl up around when it's too friggin' cold to do much besides huddle under a blanket and a warm dog and watch The Good Wife.
akirlu: (Default)
One of the things I had wanted to post here, as an aide memoire to myself, is this recently unvented recipe for torta-rustica-esqe quiche, a sort of riff on the wonderful torta rustica at Tweets Cafe in Edison, WA.

1 pie crust (made or bought -- I bought mine)
1 package sliced prosciutto
1 package hard salami
1 wedge Beecher's Flagship cheese
1 wedge Red Apple smoked gruyere cheese
1 wedge Dubliner cheese
Herbed feta cheese
fresh-cracked pepper
6-8 cloves garlic smashed
4 eggs
Half-and-half
Several sprigs fresh thyme

Pre-heat oven to 400°

Grate about half each of the three grateable cheeses. In the prepared, unbaked pie crust, layer the meats and cheeses and garlic thus:

Layer 1: sliced salami to cover
Layer 2: grated cheeses, crumbled feta, and garlic cloves generously distributed
Layer 3: prosciutto to cover
Layer 4: grated cheeses, crumbled feta, and garlic cloves generously distributed
Layer 5: mixture of salami and prosciutto to cover
Layer 6: grated cheeses, crumbled feta, and garlic cloves generously distributed

In a mixing bowl, whisk together 4 eggs until uniformly mixed, grind in black pepper to taste, add the leaves from the thyme, and then mix in a sufficiency of half-and-half to fill your pie shell. Fill your pie shell to just over the level of the top cheese layer.

Shove that puppy in the oven for 15-20 minutes. Lower oven temperature to 325° and continue baking for an additional 30 minutes or until crust golden brown and a knife inserted in the center pulls out clean.

Let cool 30 minutes. Nom that nommy thing.

March 2022

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